Grind the sweet potatoes, juices, butter, salt and ginger together and set aside.

Grind the graham crackers, pecans and butter together.

Cover the fish with the sweet potato mixture, then sprinkle the pecan mixture over the sweet potato mixture.

Broil the fillets until golden brown, approximately 4 minutes.

In a 6 inch skillet, add the cream, vanilla, seafood stock (or water) and seasoning. Bring to a boil and cook for 45 seconds, until the alcohol in the vanilla is gone and the sauce coats the back of a spoon.

Pool the sauce on a plate, place the broiled fish fillet on top and serve.

About Me

Born in Newport Beach and Raised in Southern California, Moved to Boaz,Alabama in 1992. I'm a Laid back Guy. I love trying New Recipes,trading recipes,I like getting recipes from Family, Friends, Grand Parents, Books, Newspapers, online,and trying old recipes,I take old recipes that are out of circulation and bring them back, so many Generations can Enjoy them for years to come. I am Married.Only here,To Make New Friends!!!!!